Homemade Pita Bread

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Servings: 2 cups Difficulty: Advanced
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Soft, pocket-forming whole wheat pitas with a hint of sweetness from apple juice
Homade Pita Bread recipe image
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Homemade Pita Bread

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 2 cups Calories: 1073.1
Dietary:
V Vegan

Description

These homemade whole wheat pitas are incredibly soft and feature the perfect pocket for stuffing. The addition of apple juice adds a subtle sweetness and helps keep the bread tender, while whole-wheat gluten ensures a good rise and chewy texture. This recipe is entirely vegan and easy to make with basic pantry staples. Baked at high heat on a hot surface, these pitas puff up beautifully in minutes, making them ideal for serving with hummus, falafel, or as a sandwich wrap.

Directions

  1. In a saucepan, combine water and apple juice and heat just until warm (about 115°F).
  2. Pour the warm liquid into a large mixing bowl, sprinkle yeast over the liquid, and allow it to dissolve.
  3. Add 2 cups of whole wheat flour and the whole-wheat gluten (if using) to the bowl.
  4. Beat at medium speed with an electric mixer for 3 minutes.
  5. Cover the bowl and let the dough rise in a warm place until doubled in size, about 20 minutes.
  6. Add salt and beat in as much remaining flour as can be vigorously mixed by hand for 6 minutes.
  7. Mix in enough remaining flour so that the dough can be removed from the bowl onto a floured surface.
  8. Cover with a towel and let the dough rest for 10 minutes.
  9. Knead the dough gently and rhythmically for 10-15 minutes.
  10. Add any remaining flour a little at a time, kneading after each addition, being careful not to add too much to keep the bread soft.
  11. Keep the dough slightly sticky to the touch.
  12. Cover with a towel and let rest for another 10 minutes.
  13. Cut the dough in half with lightly floured hands.
  14. Roll each half into a rope 2 1/2 inches in diameter.
  15. Cut each rope into pieces and roll with hands into 2 to 3-inch balls.
  16. Place each dough ball on a flat surface and, using a lightly floured rolling pin, roll out from the center until the dough forms a circle 1/4 inch thick.
  17. Gently dip the bottom of each dough circle in cornmeal and place on the back of a cookie sheet.
  18. Cover with a towel and let rise at room temperature for 15 minutes.
  19. Preheat oven to 500°F (260°C) with a baking surface (quarry tiles, inverted cast iron skillet, or inverted cookie sheet) inside.
  20. Remove the top oven rack for convenience.
  21. Quickly slip a raised pita onto a spatula and place it on the hot baking surface.
  22. Repeat with as many pitas as the baking surface can accommodate.
  23. Close the oven and bake for 3-4 minutes or until lightly browned and puffed.
  24. Remove pitas carefully from the oven with a spatula and place on a cooling rack.
  25. Cut each pita in half while still warm.

Nutrition Facts

Servings 2 cups

Amount Per Serving
Calories 1073.1kcal
% Daily Value *
Total Fat 7.7g12%
Saturated Fat 1.2g6%
Cholesterol 0.0mg0%
Sodium 2456.5mg103%
Total Carbohydrate 228.0g76%
Dietary Fiber 30.9g124%
Sugars 7.3g
Protein 40.0g80%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: pita, bread, whole wheat, vegan, apple juice, yeast, gluten, homemade, baking, pocket bread, soft bread, healthy, flatbread, vegan baking, whole grain, yeast bread, simple recipe, dinner side, sandwich wrap, gluten flour
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